The combination of chocolate and fruit is classic, and these chocolate-covered oranges are a wonderful winter treat.
They're so good, it's surprising how easy they are to make at home. They're ready in just over 30 minutes!
Winter is the perfect time to make chocolate-covered oranges! I adore oranges—they are truly nature's dessert. Just like strawberries, oranges don't need a coating of chocolate, but it does make them even better.
The juicy tartness of the oranges is beautifully complemented by dark, rich chocolate. It's a delightful treat, and you can make it as often as you like - it's that easy!
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Ingredients
You'll only need a few simple ingredients to make this dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Mandarin orange: I recommend using it in this recipe because you can peel and section it much more easily than a common orange. But you could also use a small orange.
- Dark chocolate: The darker you can go and still enjoy it, the better. I typically use Lindt Excellence 87% cacao (as shown in the photo above) or 85% cacao chocolate chips, but you should use what you like.
- Avocado oil: Used here to make the chocolate coating shinier and less prone to breaking when you bite into it.
- Sweetener: This is optional. I use it because the chocolate I tend to use is super dark. But if you use, say, chocolate with 70% cacao, you might be able to skip the sweetener.
Variations
- As mentioned above, it's possible to use a small regular orange in this recipe instead of a mandarin orange, as shown in the photo below.
- You can substitute melted coconut oil or melted butter for avocado oil.
- After dipping the orange segments, you could sprinkle them with toppings such as finely chopped nuts or shredded coconut.
- If you like white chocolate, you can use it in this recipe. The nutrition info will obviously change.
Instructions
Making these chocolate-covered oranges is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Peel the orange and divide it into segments. As mentioned above, this is easiest to do with mandarin oranges.
- Melt the chocolate in the microwave. You should do so in 2-3 sessions, stirring after each session. Stir the oil and sweetener (if you're using it) into the melted chocolate.
- Dip half of each orange segment into the mixture. Place the dipped orange segments on a wax paper-lined plate and briefly refrigerate them to set the chocolate.
- Enjoy! They are so good.
Expert Tip
Melting chocolate in the microwave is quick and easy. You can also use a saucepan, but using the microwave is easier. Just make sure you do it in 2-3 sessions and stir after each session to avoid burning the chocolate.
Recipe FAQs
Yes! Absolutely. It's a matter of personal preference, of course, but the juicy tartness of oranges is beautifully complemented by dark, rich chocolate.
Most of them are! Apart from oranges, I love making the following chocolate-dipped recipes: chocolate-covered strawberries, chocolate-covered blueberries, and chocolate-covered raspberries.
It's best to use oranges that you can peel and section easily because you want uniform segments. So, mandarin oranges work well in this recipe.
Having said that, I often use an ordinary small orange and manage just fine. And if you can get blood oranges, they look especially pretty when coated in chocolate.
Serving Suggestions
While I usually serve these oranges as an after-dinner dessert, I sometimes use them as a quick afternoon snack. Just two or three of them perk me up and tide me over until dinner.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Remove them from the fridge about an hour before serving them. Chocolate and fruit are better at room temperature. I don't recommend freezing the leftovers.
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Recipe Card
Chocolate-Covered Oranges
Ingredients
- 1 large mandarin orange
- 1 ounce dark chocolate - (I typically use Lindt 87% broken into pieces or 85% chocolate chips)
- 1 teaspoon avocado oil
- ¼ teaspoon stevia glycerite - (optional; equals 1 tablespoon of sugar)
Instructions
- Peel the orange and divide it into segments. Line a large plate with wax paper.
- Place the chocolate in a small microwave-safe bowl and melt it in the microwave in two or three 30-second sessions, stirring after each session.
- Stir the oil and sweetener into the melted chocolate.
- Dip half of each orange section into the melted chocolate. Swirl to allow any excess chocolate to drip back into the bowl.
- Place the dipped orange segments on the prepared plate. Refrigerate them until set, about 20 minutes, then serve.
Video
Notes
- I add stevia because I typically use very dark chocolate. Depending on the chocolate you use, you may or may not need to add a sweetener.
- Melting chocolate in the microwave is quick and easy. You can also use a saucepan, but using the microwave is easier. Just make sure you do it in 2-3 sessions and stir after each session to avoid burning the chocolate.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Remove them from the fridge about an hour before serving them. Chocolate and fruit are always best at room temperature. I don't recommend freezing the leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Barbara
I found the mandarins!
Vered DeLeeuw
Wonderful!
Barbara
hi! thank you for helping me!
I am making 14 portions as take home gifts and I'm at the store and they don't have mandarin oranges. just juice orange and others, and clementine and murcott tangerines. any advice?
barbara
I want to know what kind of package I can put them in to give a bunch to each guest. Will they melt at room temperature? Can I put them in gauze drawstring bags?
Vered DeLeeuw
Hi Barbara,
These could get a little messy if stored in gauze drawstring bags. It's best to put them in a sturdier container if possible.